In your soup pot, heat the oil over medium-high heat. Add the onions, celery, carrots and garlic. Saute for several minutes, until the onions have softened, adding a squirt of water as necessary to keep from sticking. Alternatively, microwave the mixture in a covered microwave-safe casserole for about 7 minutes.

Either way you cooked it, mix the onion mixture in the soup pot with the grated ginger, curry paste or powder, chile flakes and cumin. Stir over medium-high heat for a minute or two. Stir in the broth and add the peppers, tomato juice, chickpeas and vegan "chicken-y" strips. Bring to a boil, then turn down to a simmer, cover and cook for about 10 minutes.

Stir in the coconut milk (or alternate) and the apple and simmer for about 5 more minutes. taste for salt and pepper. To serve, add about 1/2 cup of steamed brown rice into the middle of the soup in each bowl.

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ABOUT MISSING PHOTOS ON OLDER BLOG POSTS:

If you are wondering what happened to the photos on my older blog posts, here's the deal: I used to use Photobucket to store my photos and uploaded them to my blog posts from there. Since about 2012, I have uploaded pics from my computer files instead. All of a sudden, Photobucket is demanding $39 a month for storage and you can't download pictures to blogs or other sites unless you pay that. I find that fee outrageous (and I'm not the only one!). UPDATE: I discovered that I could upload albums from from PB to my computer (or external hard drive). So, I have done that, but it took a couple of days. Now I just have to locate the correct pictures for the old blogs! One step at a time. My apologies... please bear with me! BCG

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